I sold these at my pop-up shop, and they received the most compliments aside from the succulent cupcakes. People even said they were the best brownies they’ve ever eaten in their whole lives! This got me super excited to bake some more (on a smaller scale, since this is just for me to eat hehe) and share this recipe with you, so you can munch on these delicious treats too.
Brownies are usually either cakey or extremely dense and fudgy. Although I love both kinds of brownies, I’ve come to the conclusion that the perfect brownie is the equal balance of the two — both cakey AND fudgy. Fudgy brownies are made without baking powder or baking soda, and usually get their chocolate flavour from melted chocolate. The cakey brownies are usually made with cocoa powder and have some sort of leavening product such as baking powder or baking soda, which makes them more similar to chocolate cake. I decided to combine the best of both worlds and use milk chocolate AND unsweetened Dutch-processed* cocoa powder.
I also added a little bit of baking powder because I didn’t want the brownie to be super dense, but I did slightly under-bake my brownie in order to give it that slightly fudgy texture.
These brownies were a crowd fave and I’m sure you’ll love them too!
*Dutch-processed meaning cocoa powder that has been treated to give it a more alkaline pH, which results in a darker cocoa powder than unprocessed cocoa powder, and doesn’t react with basic ingredients like baking soda.
The Best Brownies You Will Ever Eat
This recipe makes enough for one 8×8″ pan or 18 bite sized pieces.
165g (3/4 cup) soft butter
95g (3/4 cup) cocoa powder
90g (1/2 cup) milk chocolate chips
295g (1-1/2 cups) sugar
6g (1 tbsp) instant coffee dissolved in 5g (1 tsp) hot water
5g (1 tsp) vanilla
128g (1 cup) flour
5g (1 tsp) baking powder
2g (1/2 tsp) salt
For the glaze:
100g (2/3 cup) milk chocolate chips
66g (1/4 cup) soft butter
- Grease and line an 8×8″ square pan.
- Preheat the oven to 180C/350F.
- Sift and whisk together the flour, baking powder, and salt. Set aside.
- In a separate medium heat-proof bowl, over a small pot of an inch of simmering water (water bath), heat your butter. cocoa powder, and chocolate chips until fully melted.
- Whisk in the sugar, vanilla, and coffee extract.
- Add in your eggs and gently stir to combine.
- Add your flour, baking powder, and salt, whisking from the centre outwards until all the dry ingredients have been just combined.
- Pour into prepared pan and bake for 25-30 min or until a skewer inserted into the center comes out mostly clean.
- Melt your chocolate chips and butter in a medium heat-proof bowl over a hot water bath until fully melted. Spread while warm or chill slightly and pipe onto cooled brownie pieces.